Chicken rolls in an omelet
FOR THE OMELET: |
eggs 3 pcs |
cream (20%) 70 ml |
soy sauce 15 ml |
green onion 10 g |
fresh chili pepper to taste |
vegetable oil 20 ml |
FOR THE FILLING: |
chicken thigh flesh 250 g |
garlic 2 cloves |
leeks (can be green onions, but add them at the end of frying) 40 g |
sweet pepper 50 g |
roasted peanuts 30 g |
soy sauce 50 ml |
honey 25 ml |
salt to taste |
vegetable oil 20 ml |
Step 1
Cut the meat, brush with vegetable oil and fry until browned. Add soy sauce, honey and braise for another 5 minutes.
Step 2
Cut leeks and bell peppers into slices, garlic and peanuts into random shapes. Add to the chicken and fry until al dente. Afterwards, salt, stir and set aside.
Step 3
Combine eggs, cream, soy sauce, chopped chili peppers and green onions in a bowl. Stir with a whisk until smooth. Pour half of the mixture into a heated frying pan with vegetable oil and fry the omelette.
Step 4
Transfer it to food wrap, spread half of the filling on one third of the surface and roll up a tight roll. Prepare the second roll in the same way. Leave the rolls in the foil for 20 minutes.
Step 5
After the time has elapsed, cut each one into 6 equal pieces. Serve with soy sauce.